Description
These Smashed Carrots are wonderfully simple, incredibly delicious, and have a crispy, caramelized texture that’s impossible to resist. Perfect as a versatile side dish for any meal.
Ingredients
Scale
- 2 lb baby carrots (or thick carrots cut into 2-inch chunks)
- 1 teaspoon kosher salt (for boiling)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Garlic Parmesan Finish:
- 2 garlic cloves, finely grated
- 1/2 teaspoon smoked or sweet paprika
- 1/3 cup finely grated Parmesan
- 1 tablespoon chopped parsley (optional)
- Ranch Option (instead of garlic mix):
- 1 tablespoon ranch seasoning mix
- 1 tablespoon grated Parmesan (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Bring a pot of salted water to a boil. Add carrots and cook 12–15 minutes until fork-tender. Drain and let steam-dry.
- Toss carrots with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Use the bottom of a glass or fork to gently smash carrots to 1/2-inch thickness.
- For Garlic Parmesan: mix garlic and paprika, sprinkle over carrots, then top with Parmesan. For Ranch: sprinkle ranch seasoning and optional Parmesan.
- Roast 18–22 minutes until golden and crispy at edges. Garnish with parsley if desired.
- Air Fryer Option: Cook at 400°F (200°C) for 10–14 minutes, shaking basket once.
Notes
Don’t over-boil the carrots; boil only until fork-tender. Let them dry well to avoid steaming. Leave space on the pan for proper crisping. Store leftovers in the fridge up to 4 days and reheat in oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 430mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg
Keywords: smashed carrots, roasted carrots, garlic parmesan carrots, ranch carrots, crispy vegetables